Welcome to My Festive Mini Fruitcakes Recipe!
Hi there! If you’re like me, you adore the cozy feeling of festive baking, especially those rich, fruity cakes that bring everyone together. Today, I’m excited to share my recipe for Mini Fruitcakes topped with luscious white chocolate ganache. These little treats are perfect for sharing (or sneaking a few for yourself), and packed with lovely flavors like mixed dried fruits, almonds, and warming spices. Plus, making mini cakes means you get perfectly portioned bites every time—no slicing worries here!
Nutritional Benefits of These Mini Fruitcakes
Now, I won’t pretend that fruitcakes are a health food, but these little gems do have some redeeming qualities. The dried fruits offer natural sweetness along with fiber, vitamins, and antioxidants, which help keep you feeling good. Almonds add a boost of heart-healthy fats and protein, while the mixed spices bring anti-inflammatory benefits. Using moderate fat from butter and a touch of brandy or juice for soaking keeps the cakes moist without going overboard. So, while they’re a treat to enjoy, you’ve got a bit of nutritional goodness hidden in each bite!
Adaptable Variations to Fit Your Taste and Needs
- For a dairy-free version: Swap the butter for coconut oil or a dairy-free margarine, and replace the double cream with coconut cream when making the ganache. It’ll still be creamy and delicious!
- Nut-free option: Just leave out the almonds and add an extra 50g of flour to keep the texture nice and balanced.
- Alcohol-free alternative: Use orange juice or apple juice to soak your dried fruits instead of brandy or rum—it keeps the flavor bright and festive without the booze.
- Extra texture: Toss in chopped walnuts or pecans if you fancy more crunch.
- Chocolate lovers’ twist: You could try topping the cakes with a milk or dark chocolate ganache if white chocolate isn’t your favorite.
Mini Fruitcakes with White Chocolate Ganache: Step-by-Step Recipe
Ingredients
- 200g mixed dried fruits (raisins, sultanas, dried cherries)
- 50g mixed candied peel, chopped
- 8-10 glace cherries (for decoration)
- 175g unsalted butter, softened
- 175g light brown sugar or soft muscovado sugar
- 175g plain flour
- 75g ground almonds or chopped almonds
- 1 tsp baking powder
- 1-2 tsp mixed spice (cinnamon, nutmeg, cloves)
- 3 large eggs
- 4 tbsp brandy, rum, or orange juice (for soaking fruits and moisture)
- 100g white chocolate
- 100ml double cream
- 1 tsp vanilla or almond extract (optional)
Instructions
- Start by soaking your mixed dried fruits and the chopped candied peel in brandy, rum, or orange juice. I recommend soaking them for at least 4 hours, but overnight is even better for juicy, flavorful cakes.
- Preheat your oven to 160°C (320°F) fan or 180°C (350°F) conventional. Grease and line your mini cake tins or individual molds with baking paper.
- In a large bowl, cream together the softened butter and brown sugar until it’s light and fluffy—this usually takes a few minutes and really helps with the texture.
- Now, beat in the eggs one at a time. I like to add a spoonful of flour with each egg to help stop the mixture from curdling. Keep it smooth!
- Sift together the plain flour, baking powder, and mixed spice. Gently fold this into your butter mixture—you want to keep as much air in there as possible for fluffy cakes.
- Stir in the ground almonds (or chopped almonds) and the soaked fruit mixture along with all that lovely soaking liquid. Make sure everything is evenly combined.
- Divide your batter equally into the prepared mini tins. Smooth the tops using the back of a spoon.
- Bake the cakes in your preheated oven for about 25-35 minutes. Use a skewer to check—they’re done when it comes out clean and the cakes feel firm but still moist inside.
- Let your cakes cool in the tins for 10 minutes before carefully turning them out onto wire racks to cool completely.
- To make the icing, gently heat the cream until it just starts to simmer—don’t boil it! Pour the hot cream over the chopped white chocolate. Let this sit for a minute, then stir until smooth and silky. Allow it to cool a bit so it thickens but remains pourable.
- Spoon the white chocolate ganache over each cooled mini cake, letting it drip down the sides—this part is so satisfying!
- While the icing is still wet, decorate each cake with a glace cherry and a few pieces of candied peel to make them look extra festive.
- Leave the icing to set before serving or storing the cakes in an airtight container.
Helpful Tips to Perfect Your Mini Fruitcakes
- Make Ahead: These mini cakes taste even better the next day as the flavors have time to meld. Store them in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the cooled mini cakes without ganache for up to 2 months. Thaw overnight and add the ganache fresh for best results.
- Soaking your fruit: Use as much brandy, rum, or juice as needed to keep the fruit plump and juicy. Don’t be shy with the liquid if you like a moist cake.
- Decoration: If you want to add a bit of sparkle, a dusting of edible glitter or a drizzle of colored icing would be lovely for special occasions.
- Don’t overmix: When folding in the flour and fruits, be gentle to keep your cakes tender and light.
Equipment You’ll Need
- Mini cake tins or individual molds (8-10 size)
- Mixing bowls
- Electric hand or stand mixer (for creaming the butter and sugar)
- Sieve for dry ingredients
- Wire cooling rack
- Saucepan or microwave-safe bowl for heating cream
- Spoon or spatula for folding and spreading the ganache
FAQs About Mini Fruitcakes
- Can I make these cakes without alcohol?
Absolutely! Just use orange juice, apple juice, or even strong tea to soak the fruits as an alcohol-free option. - What’s the best way to store these cakes?
Store them in an airtight container at room temperature for a few days or in the fridge if it’s warm. Just make sure the ganache is set first! - Can I prepare the batter ahead of time?
Yes, you can prepare the batter and keep it covered in the fridge overnight before baking. Just give it a gentle stir before dividing and baking. - What if I don’t have mixed spice?
No worries! Use a combination of ground cinnamon (1 tsp), nutmeg (1/4 tsp), and a pinch of cloves to make your own. - Can I make larger cakes instead?
Of course! Increase baking time accordingly (around 45-60 minutes for a large cake) and keep an eye on the skewer test for doneness.
Wrap Up and Let’s Connect!
Thanks for stopping by and reading about my favorite Mini Fruitcakes! I hope you give them a try – they’re a joy to bake and share, especially around the holidays. If you do make them, please share your photos and tips with me on Pinterest or drop a comment below. I love seeing your creations and hearing your thoughts. Happy baking, friend!
